Description
Lemon Raspberry Cake with Berry Drizzle is a delightful dessert that bursts with fresh flavors. This soft, fluffy cake combines the tartness of zesty lemons with the sweetness of ripe raspberries, creating a perfect harmony in every bite. The elegant berry drizzle adds a vibrant touch and elevates this cake to showstopper status at any gathering. Easy to prepare, it’s ideal for birthdays or casual get-togethers, making it a favorite among friends and family alike.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 3 large eggs
- Zest and juice of 2 fresh lemons
- 1 cup fresh raspberries (plus more for drizzle)
- ½ cup whole milk
- 1 cup powdered sugar (for drizzle)
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round baking pans.
- Cream together softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Beat in eggs one at a time; then mix in lemon zest and juice.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add this mixture to the wet ingredients along with milk until fully combined.
- Gently fold in fresh raspberries.
- Divide batter between prepared pans and bake for 25-30 minutes or until golden brown.
- Cool cakes in pans for 10 minutes before transferring to wire racks.
- For the berry drizzle, simmer additional raspberries with powdered sugar and lemon juice in a saucepan until thickened.
- Drizzle over cooled cake slices before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 90g)
- Calories: 290
- Sugar: 24g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg